I don’t know about you but I am a big fan of using condiments when dining, especially hot condiments like chili oil. When it comes to chili oil, I’m a total snob at any sit-down Chinese restaurant that doesn’t serve this yummy gem. It’s just like going to a Sushi bar that doesn’t have wasabi or eating at a hot dog joint that has no ketchup and mustard.
However, not many folks enjoy this oil because it is quite spicy. But if you like spicy condiments, hot chili oil is the one to try. By the way, this is not only a condiment; it can be a good and fiery ingredient for a lot of stir fry dishes.
- In a large bowl, add red pepper powder, salted black beans, salt, garlic, and shallot.
- Mix the ingredients and set aside.
- In a sauce pan, add bay leaves, star anise, sichuan peppercorns, and oil.
- Place pan over medium-low heat and bring to gentle simmer.
- let it simmer for 8 to 10 minutes. See Note #2
- Using a fine mesh strainer, slowly and carefully pour the hot oil over the spices bowl.
- It will start sizzling, so make sure that the bowl is big enough for it not to sizzle over AND keep good distance between you and the bowl.
- Once it stops sizzling, gently stir to mix all the ingredients.
- Let it cool down to room temperature and you then you may transfer to a container or jar.